Italian Peach Salad Recipes

ITALIAN PEACH SALAD

Italian Peach Salad image

You get double the peach pleasure here - thick, sweet wedges, and a golden dressing made from a peach purée.

Provided by Annacia

Categories Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 very ripe peach
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon salt
1/3 cup vegetable oil
12 cups Baby Spinach or 12 cups mesclun
6 slices prosciutto
3 ripe peaches
3 green onions
3 tablespoons toasted pine nuts (optional)

Steps:

FOR DRESSING:.
Peel peach and coarsely chop.
Place in a blender or food processor.
Add vinegar and salt.
Whirl until puréed, then add oil and whirl. Dressing will be quite thick.
It will keep, well covered and refrigerated, up to 3 days.
FOR SALAD:.
Just before serving, place spinach in a very large bowl.
Slice prosciutto into thin strips.
Peel peaches (only if you wish).
Slice in half, then thinly slice into wedges.
Thinly slice onions.
Add all to spinach.
Drizzle with dressing.
Toss to evenly mix and sprinkle with nuts.

Nutrition Facts : Calories 149.7, Fat 12.5, SaturatedFat 1.6, Sodium 145.7, Carbohydrate 9, Fiber 2.5, Sugar 5.9, Protein 2.5

PEACH PANZANELLA

Peach Panzanella image

A simple swap is all it takes to reimagine panzanella. This Italian summer salad usually features cubes of day-old rustic bread and tomatoes, tossed with basil leaves and a simple vinaigrette. But slices of ripe, juicy peaches in place of, or in addition to, the tomatoes bring a different (but entirely welcome) sweetness to the mix.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 garlic clove
2 pounds ripe peaches, sliced
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
5 one-inch-thick slices day-old Tuscan-style bread
4 (about 12 ounces) Kirby cucumbers, peeled and sliced
1 cup packed fresh basil leaves

Steps:

Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

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